MercenaryChef Posted February 1, 2019 Share Posted February 1, 2019 3 hours ago, BigFatCoward said: My chicken currently brining. It will be rubbed with harissa prior to roasting and served with courgette, feta and caper salad. And probably fucktonnnes of bread. that sounds quality! Link to comment Share on other sites More sharing options...
BigFatCoward Posted February 1, 2019 Share Posted February 1, 2019 49 minutes ago, MercurialCannibal said: that sounds quality! I'll probably be cooking pissed so maybe not. It's all in the execution, as you'd know better than most. Separate topic. If someone is coming to your house for a dinner party. How much weight do you have to give to people's tastes (not dietary requirements). Wife's friend came round last week and pre presented a big list of things she likes/dislikes? Link to comment Share on other sites More sharing options...
Isis Posted February 6, 2019 Share Posted February 6, 2019 On 1/31/2019 at 10:25 PM, john said: Kosher salt is called kitchen salt in the UK I think. In my house we use pink rock salt in a clear grinder on the “table.” Because it’s pretty. Are you importing your pink salt from the Himalayas? Link to comment Share on other sites More sharing options...
john Posted February 6, 2019 Share Posted February 6, 2019 Why yes, now that I check the packet, it is from the Himalayas, containing many beneficial minerals apparently. Can put it in the bath as well according to google. Personally I find it a little harsh when I season with it (probably more the bigger chunks than the taste) but I don’t use it much anyway. It really is there mostly to look cool. Link to comment Share on other sites More sharing options...
KingintheNorth4 Posted February 7, 2019 Share Posted February 7, 2019 Bacon burger and fries from Babe's, which has some of the best burgers in town. Link to comment Share on other sites More sharing options...
Robin Of House Hill Posted February 13, 2019 Share Posted February 13, 2019 Started preparing a traditional Welsh Cawl, last night. Tonight we'll know if I was successful, or if yet another country has declared my cooking, persona non grata. Link to comment Share on other sites More sharing options...
KingintheNorth4 Posted February 15, 2019 Share Posted February 15, 2019 Leftover chinese fried rice with shrimp and topped with duck sauce. Link to comment Share on other sites More sharing options...
KingintheNorth4 Posted March 2, 2019 Share Posted March 2, 2019 Butterfly shrimp covered in boom boom sause with a small bowl of salad. Link to comment Share on other sites More sharing options...
A True Kaniggit Posted March 4, 2019 Share Posted March 4, 2019 It's crawfish time again. Link to comment Share on other sites More sharing options...
aceluby Posted March 4, 2019 Share Posted March 4, 2019 Yesterday I made low carb mac and cheese with cauliflower that turned out absolutely amazing. Might add some jerk chicken to it for my next go around. Link to comment Share on other sites More sharing options...
BigFatCoward Posted March 5, 2019 Share Posted March 5, 2019 A few times lately I have been to Turkish restaurants and had lamb ribs, which are fucking amazing. Sourcing them to cook at home though is proving very difficult. I think they would be great in all sorts of cuisines e.g. jerk, morrocan spice, tikka marinade. It's very frustrating because when you can find them they are cheap as shit. Link to comment Share on other sites More sharing options...
aceluby Posted March 5, 2019 Share Posted March 5, 2019 Made my own jerk spice mix last night and covered some pre-cooked chicken in it before adding it to the mac and cheese leftovers I made the night before. Stupidly delicious. Link to comment Share on other sites More sharing options...
KingintheNorth4 Posted March 22, 2019 Share Posted March 22, 2019 I had baked chicken legs rubbed with Busha Brown's traditional jerk seasoning. Link to comment Share on other sites More sharing options...
Joey Crows Posted March 23, 2019 Share Posted March 23, 2019 I ordered Thai food from a restaurant called "A la carte Thai" and got a Panang Curry. When it arrived sans rice I was befuddled, until I realized the name of the restaurant was literal...the more you know I guess. Link to comment Share on other sites More sharing options...
KingintheNorth4 Posted April 23, 2019 Share Posted April 23, 2019 Yesterday I had a Bacon Burger with a side of onion rings and a chocolate cake milkshake from Portillo's. Link to comment Share on other sites More sharing options...
HexMachina Posted April 23, 2019 Share Posted April 23, 2019 I have some fresh caught trout to cook and i’m debating what to do with it. I was thinking roasting it on a bed of fennel and some other veg i have lying around and just keeping the seasoning plain, the better to enjoy the fresh fish. otherwise its trout parcels with a thai-inspired stuffing Link to comment Share on other sites More sharing options...
BigFatCoward Posted April 26, 2019 Share Posted April 26, 2019 I have a half leg of lamb (1KG), I was going to roast it normally, but now I want to go to the pub for a few hours while its cooking, can I slow roast a lamb leg joint that small? Link to comment Share on other sites More sharing options...
HexMachina Posted April 26, 2019 Share Posted April 26, 2019 35 minutes ago, BigFatCoward said: I have a half leg of lamb (1KG), I was going to roast it normally, but now I want to go to the pub for a few hours while its cooking, can I slow roast a lamb leg joint that small? Done a quick google and Sainsburys have a recipe which uses a 1.5kg leg of lamb https://recipes.sainsburys.co.uk/recipes/main-courses/slow-roasted-leg-of-lamb so i presume that the answer is yes you should be able to Link to comment Share on other sites More sharing options...
BigFatCoward Posted April 26, 2019 Share Posted April 26, 2019 Cheers. That was the smallest size I could find as well. I think I'll slightly drop cooking temp rather than the time. Link to comment Share on other sites More sharing options...
Tears of Lys Posted April 28, 2019 Share Posted April 28, 2019 It's split pea and ham soup tonight. Gotta get rid of that ham hock somehow. Link to comment Share on other sites More sharing options...
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